XII 



AMERICAN HOMES AND GARDENS 



August, 1 910 



First Steps in Heating Values 



It has taken many, many care- 

 ful steps in planning, manufac- 

 turing and testing to develop the 

 marvelous heat - producing 

 IDEAL Boilers and AMER- 

 ICAN Radiators. They are the 

 final steps in heating economy. 

 They save heavily in fuel — save 

 in care-taking, save furniture 

 and decorations from ash-dust, 

 save in doctor bills, save fire 

 risk to building, save half the 

 daily house -cleaning, save in 

 time and temper. 



I\ J\ilimi/^JI\T IFVlTAf ^^^ ^ high-class investment from every 



/I /yir K l(j/\J\ \7 I |)r/\l standpoint for any size or kind of building 

 l—X ^ lY I requiring heating. 



1 I Radiators '-^IBOILERS The cost of ideal Boilers and AMER- 

 ICAN Radiators will average the lowest annual outlay. For instance — an IDEAL- 

 AMERICAN outfit costing $200, and lasting 25 years, represents an outlay of $8 

 only a year. As there is no reason why IDEAL Boilers and AMERICAN Radiators 

 will not last as long as the building, say 50 years, the outlay would be $4 only per 

 year. The saving of a few tons of coal a year, which these 

 outfits effect, will easily repay the first cost and then produce 

 a handsome yearly profit on this ideal heating investment — to 

 say nothing of the other savings, the comforts and the health 

 protection. No one, therefore, can afford to continue the waste 

 and nuisances of old-fashioned heating. 



Do not wait to build a new home, but enjoy comfort and content in the pres- 

 ent one. No tearing up partitions or floors, nor disturbing old heating 

 equipment until ready to put fire in the new. Sizes for all classes of build- 

 ings — smallest to largest — in town or country. Our free book,"Ideal Heating 

 Investments" tells much that it will pay you well to know. Take the first 

 step today and tell us kind and size of building you wish to heat. Prices 

 are now most favorable. 



A No. 2-22-S IDEAL Boiler and 



330 ft. of 38 -in. AMERICAN 

 Radiators, costing the owner 

 $180, vvere used to Steam heat 

 this cottage. 



At these prices the goods can be 

 bought of any reputable com- 

 petent Filler. This did not in- 

 clude cost of abor, pipe, valves, 

 freight, etc., which installation is 

 extra and varies according to 

 climatic and other conditiuns. 



Showrooms in all 

 large cities 



A MERICAN R ADIATOR r OMPANY 



■Write to Dept 6 

 Chicago 



KiUs All Weeds 



—Thistles, Burdocks, 

 Dandelions, Poison 

 Ivy, Sumac, Wild 

 : Morning Glories— 



Also Oak Grubs, and locust or 

 Other Sprouts, Grass or Any Green 

 Growth. 



You can easily keep walks, driveways, park- 

 ways, fences, gutters, streets, tennis courts or 

 any fenced-in area entirely clear of noxious 

 vegetation, by the use of 



HISTLE=INE 



— and no aitting or hoeing— no waste of time and 

 energy — no injury to soil — no "come-backs" after once 

 removed. 



THISTLE-INE is a positive and thoroughly effective 

 destroyer of weeds and all undesirable growth, any- 

 where. Destroys, root and stem — one man with sprayer 

 doing more effective ■work than twenty men with hoes 

 and spades. One thorough spraying usually suffices 

 for entire season. 



Six-pound can THISTLE-INE (paste form) makes 6 

 gallons liqidd — sufficient to spray 5,000 square feet. 

 Price. $2.00 — at your dealer's, or direct from us if your 

 dealer will not supply. Adopted and used by City of 

 Grand Rapids for four years. Booklet and testimonials 

 of prominent users of THISTLE-INE, upon request. 



LINDGREN CHEMICAL CO. 



2 W. Bridge St. GRAND RAPIDS, MICH. 



Make Your Camp Sanitary 



(Ireat danger Inrks in the usual camp, because 

 of lack of sewer connection. rollution of 

 water and danger from tiles result from im- 

 proper care of waste matter. Freedom from 

 typhoid demands 



UNDERGROUND Garbage Receivers 



UNDERFLOOR Refuse Receivers 



UNDERGROUND Earth Closet 



PORTABLE METAL HOUSE 



These solve the back-yard nuisance. 

 SOLD DIRECT 



Send for circular on each. 



C. n. STEPHENSON, Mfr. 



21 Farrar St., Lynn, Mass. 



A sanitary necessity for 

 camps 



Garbage Receiver and Refuse Receiver 

 for grass clipping's 



Strawberry Jelly. 



To ten quarts of strawberries add two 

 quarts of currants and proceed as for cur- 

 rant jelly, but boil fifteen minutes. 

 Ripe-Grape Jelly. 



An acid grape is best for this jelly. The 

 sweet, ripe grapes contain too much sugar. 

 Half-ripe fruit, or equal portions of nearly 

 ripe and green grapes, will also be found 

 satisfactory. Wild grapes make delicious 

 jelly. Make the same as currant jelly. 

 Green-Grape Jelly. 



Make the same as apple jelly. 

 Plum Jelly. 



Use an under-ripe acid plum. Wash the 

 fruit and remove the stems. Put into the 

 preserving kettle with a quart of water for 

 each peck of fruit. Cook gently until the 

 plums are boiled to pieces. Strain the juice 

 and proceed the same as for currant jelly. 

 Apple Jelly. 



Wash, stem, and wipe the apples, being 

 careful to clean the blossom end thor- 

 oughly. Cut into quarters and put into the 

 preserving kettle. Barely cover with cold 

 water (about four quarts of water to eight 

 of apples) and cook gently until the apples 

 are soft and clear. Strain the juice and 

 proceed as for currant jelly. There should 

 be but three quarts of juice from eight 

 quarts of apples and four of water. 



Apples vary in the percentage of sugar 

 and acid they contain. A fine-flavored acid 

 apple should be employed when possible. 

 Apple jelly may be made at any time of the 

 year, but winter apples are best and should 

 be used when in their prime, i. e., from the 

 fall to December or January. When it is 

 found necessary to make apple jelly in the 

 spring, add the juice of one lemon to every 

 pint of apple juice. 



Cider Apple Jelly. 



Make the same as plain apple jelly, but 

 covering the apples with cider instead of 

 water. The cider must be fresh from the 

 press. 



Crab-Apple Jelly. 



Make the same as plain apple jelly. 

 Quince Jelly. 



Rub the quinces with a coarse crash 

 towel; cut out the blossom end. Wash the 

 fruit and pare it and cut in quarters. Cut 

 out the cores, putting them in a dish by 

 themselves. Have a large bowl half full of 

 water ; drop the perfect pieces of fruit into 

 this bowl. Put the parings and imperfect 

 parts, cut very fine, into the preserving 

 kettle. Add a quart of water to every two 

 quarts of fruit and paring. Put on the fire 

 and cook gently for two hours. Strain and 

 finish the same as apple jelly. The perfect 

 fruit may be preserved or canned. 



To make quince jelly of a second qual- 

 ity, when the parings and fruit are put on to 

 cook put the cores into another kettle and 

 cover them generously with water and cook 

 two hours. After all the juice has been 

 drained from the parings and fruit, put 

 what remains into the preserving kettle 

 with the cores. Mix well and turn into the 

 straining cloth. Press all the juice possible 

 from this mixture. Put the juice in the 

 preserving kettle with a pint of sugar to a 

 pint of juice; boil ten minutes. 

 Wild Fruits for Jellies. 



Wild raspberries, blackberries, barber- 

 ries, grapes, and beach plums all make de- 

 licious jellies. The frequent failures in 

 making barberry jelly come from the fruit 

 not being fresh or from being overripe. 

 Preparation of the Glasses for Jelly 



Sterilize the glasses ; take from the boil- 

 ing water and set them in a .shallow baking 

 pan in which there is about 2 inches of boil- 

 ing water. 



(To be continued) 



